Lemon tart with thyme recipe
Lemon Tart with Thyme recipeThis article was published by: Matthew
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|For the shortcrust pastry:|
|175 g||spelt flour|
|15 g||icing sugar|
|75 g||cold butter|
|1||egg yolk, whisked with 1 tbsp. cold water|
|1||rind of lemon, untreated, finely grated|
|For the filling:|
|125 g||Demerara sugar|
|6||lemons, juice of 6, zest of 4|
|4 tsp||thyme leaves, chopped|
|200 ml||single cream|
|sprig(s)||thyme, to garnish|
InstructionsPreheat the oven to 200°C (upper and lower heat).
Sieve the flour and the icing sugar into a bowl. Chop the butter with a knife into the flour. Add the egg yolk and lemon rind. Rapidly knead to a dough, wrap the dough into cling film and place in the fridge for 30 minutes.
On a lightly floured surface, roll out the dough and transfer into a greased 23cm baking pan. Cover with baking parchment and weigh it down with baking beans to bake blind for 15 minutes.
Whisk the eggs and the sugar for the filling with a wire whisk. Add the lemon juice, lemon rind, thyme and single cream and mix well. Remove the beans and the paper from the cake base and pour in the egg mixture. Bake at 180°C for 25 minutes.
Allow the tart to cool completely, then dust with icing sugar and garnish with thyme.
ca. 30 min
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Lemon tart with thyme recipe
Recipe type: xarchivex
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